Hey good looking....what you got cooking?

Bomar

 
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We need a place to share what we are cooking.

I will start in it off.

Like Sir - mix - alot stated....I like big butts and I can't lie.

Here is a 8lb'r. Going on tonight for some eats tomorrow and this weekend.

First time doing a long smoke. I am guessing about 2 hours per lb at 225 or so....have firebox full with big pieces ready to fire off later tonight to cook through the night.
 

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fj40charles

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That is some good looking meat. What kind of wood are you using for flavoring?
 

Bomar

 
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Hickory that was cut down 4 months ago... I enjoy the taste and availability that I have. If anyone needs any please let me know. I had to remove about 4 smaller hickory's in the yard.

First time using this thermometer dealio I got off amazon.

BTW MS guys TX has prime brisket at Costco for $3.89 a lb... Memphis doesn't have it but BR and NOLA does.
 

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fountainhead

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11 hours seems quick for 8 lbs. Did it have a bone? What temp did you pull it at?

Looks awesome though!
 

Bomar

 
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I thought so also. This one didn't have a bone. I pulled it at over 190. I was not very successful with my temp control....my digital thermometer was about 40 degrees warmer from front of Kamato. About 2 o'clock the temp in grill started going down so I opened up the vents a bit and temp climbed to about 300 so higher than I wanted. Next time I will turn house door beeps off to keep the wife a little happier with me going in and out. Also smaller and more hickory chunks.
 
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wngrog

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I want to slow cook some pork tenderloins this weekend.

Granted, they are awesome seared then cooked normally but I want to try something different on the Egg.

Any thoughts?
 
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